Braised Onions
2013-06-13- Cuisine: Indian
- Course: Side Dish
- Skill Level: Beginner
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- Prep Time: 20m
- Cook Time: 20m
- Ready In: 40m
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Ingredients
- 1 pound pearl onions, about 1 inch in diameter
- Butter
- Chicken stock or water (or vegetable stock for vegetarian option)
- Salt and pepper
- Sugar (for brown-braised onions)
Method
Step 1
Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins.
Step 2
If you are using frozen pearl onions, defrost and drain them before the next step.
Step 3
For "white-braised" onions: Put onions in one layer in a saucepan with chicken stock or water coming up halfway. Add 1 tablespoon butter, season lightly, cover, and simmer slowly 25 minutes, or until tender.
Step 4
For "brown-braised" onions: Before braising, sauté peeled onions in one layer in butter until lightly browned. Then add liquid, salt, and 1 teaspoon of sugar; cover and simmer slowly 25 minutes, or until tender.
Step 5
Uncover, boil off excess liquid, and fold in another tablespoon of butter if you wish. For "creamed" onions add some heavy cream to white-braised onions when they are just tender. Simmer several minutes until thickened, basting.